Pickled mushrooms, cooked correctly, can last for two years or more. Only jars of pickles should be placed in a dark and not too warm room.
In principle, almost any edible mushroom is suitable for pickling, but most often those varieties are used that, for some reason, cannot be preserved in another way (for example, freeze or dry). Usually, mushrooms, boletus and, of course, honey mushrooms are rolled into jars, although the latter can be frozen. Only chanterelles do not tolerate pickling - they become grassy in taste and even resemble a rag.
How to pickle the gifts of the forest? It's quite simple: cook until ready, pour with brine, add spices to taste, put in a sterilized container and roll up the lid.
It is important that when pickling, some types of mushrooms should be prepared, observing certain rules:
- If the mushrooms are small, they are marinated whole; only the lower part of the leg should be cut off;
- When pickling large mushrooms, as a rule, cut into 3-4 pieces;
- In the case of boletus and porcini mushrooms, the legs must be pickled separately from the caps;
- Remove the skin from the butter before pickling;
- Valui is soaked for several hours before cooking.
First stage: sorting the mushrooms. First, the mushrooms need to be sorted into different types, since, as noted above, different mushrooms need to be prepared for pickling in different ways. Also, you cannot boil and marinate some mushrooms together - it is best to do this separately by type.You cannot cook boletus together with aspen mushrooms, because the first will darken and take on an unattractive appearance. Boletus mushrooms cannot be cooked with porcini mushrooms and aspen mushrooms, because they can be digested, and white and aspen mushrooms can be undercooked.
Second step: soaking. To make it easier, more thorough and easier to clean the mushrooms from dirt and debris, it is better to soak them in cold water for a while, this water can also be salted - all unnecessary will lag behind even better, float.Do not keep mushrooms in water for a long time - they can absorb excess water.
Stage three: preparation. Next, the washed mushrooms are prepared in accordance with the recommendations: some are cut, others are cleaned, the legs of others are cut off, etc.
The fourth stage: boiling and marinating. It is recommended to boil any mushrooms before pickling, this will eliminate the risk of poisoning and will give guarantees that the workpiece will not deteriorate, but two options are possible: preliminary and not preliminary boiling. The method without preliminary boiling is that the mushrooms are placed in boiling salted water, to which vinegar is also added, boiled and then seasoned with spices in the same water and pickled. The method with preliminary boiling consists in the fact that the mushrooms are first boiled in salted water (for 1 liter of water - 2 tablespoons of salt) until cooked, then dried, cooled, put in jars and poured with prepared pre-chilled marinade.With the method without preliminary boiling, the mushrooms need to be cooked for different times depending on their type, the time is counted from the moment when the mushrooms put into boiling water boil again: mushrooms with dense pulp (champignons, aspen mushrooms, porcini, etc.) are boiled 20- 25 minutes, boletus and white boletus legs - 15-20 minutes, honey mushrooms and chanterelles - 25-30 minutes, boiling mushrooms, boletus and boletus mushrooms for 10-15 minutes.
Recipe for pickling any mushrooms without pre-boiling
You will need: for 1 kg of mushrooms 2/3 cup vinegar 8% and 1/3 cup water, 1 tbsp. salt, spices - 5 allspice peas, 1 tsp. cinnamon, 1 tsp. sugar, cloves, bay leaves.
How to pickle any mushrooms without first boiling. Prepare the mushrooms in accordance with the recommendations for the type, in a saucepan, bring the water with vinegar and salt to a boil, put the mushrooms in it and bring to a boil. After boiling, cook the mushrooms until tender.You can also determine that the mushrooms are ready by this indicator: the finished mushrooms sink to the bottom of the pan, and the broth becomes transparent.
3-5 minutes before the mushrooms are ready, you need to add all the spices, then the pan is removed from the stove, everything is cooled and laid out in sterilized jars. Then you need to pour a little vegetable oil into the jars and seal them with sterilized plastic lids.Never roll pickled mushrooms with metal lids - experts do not recommend doing this because of the danger of botulism.
Pre-boiled mushroom pickling recipe
You will need: for 1 liter of water 60 g of salt, 10 black peppercorns, 5 cloves and bay leaves, star anise, cinnamon, garlic, 40 ml of acetic acid 80%.
How to pickle boiled mushrooms. Mushrooms must be prepared and boiled in salted water (2 tablespoons of salt per liter of water) until tender, put in a colander, then put in sterilized jars. Having combined all the ingredients indicated in the recipe, excluding vinegar, you need to boil them after boiling for half an hour at a low boil, then the marinade is cooled, vinegar is poured into it, the mushrooms are poured with marinade, a little vegetable oil is poured into each jar from above, covered with boiled plastic lids and the mushrooms are removed in the cold for storage.Best of all, such a marinade is suitable for butter, mushrooms and russula.
A quick recipe for pickling any mushrooms
You will need: 700g mushrooms, 5-7 cloves buds, 3 bay leaves, 2-3 sprigs of fresh thyme / oregano / marjoram / savory / parsley / celery leaves / basil, 1 onion, 0.75 glass of water, 1/3 cup of white wine vinegar, 1 tbsp. sea salt, 1.5 tsp. allspice-peas.
Sort well, peel, rinse the mushrooms with cold water, leave the small ones intact, chop the large ones, chop the onion finely, put the washed greens on the bottom of a sterilized jar. In a saucepan, combine the mushrooms and all the ingredients, excluding the herbs, bring to a boil, reduce heat to low, simmer for another 15 minutes, then let cool slightly. Pour mushrooms with marinade into a jar, let cool, close with a nylon lid, put in the cold for storage.
Pickled mushrooms are most often found on the table in the form of cold snacks, but can be used in a variety of salads and even fried.
You cannot add onions to pickles and marinades - from this they will inevitably deteriorate. Vegetables are placed in mushroom blanks immediately before serving and eating, or in the process of cooking.
In short, there are many tricks, subtleties and even dangers in mushroom harvesting. But it is enough to know the rules and follow them in order to avoid troubles and health risks.